Want to know a secret? I originally created this recipe with red cabbage. I had it all planned out, with the recipe jotted down. Then I went to prepare it one sunny afternoon, and bam! No red cabbage in the house. How did that happen? I was writing a book, for heaven’s sake. I shouldn’t make those mistakes! But I do. All. The. Time. Why am I telling you about my incompetence? Well, because I want folks to understand that no one is perfect, and sometimes you just have to roll with the punches, be flexible, and think outside the recipe box. I had green cabbage on hand, knew it would taste great, and changed the name accordingly. Voilà! Citrus Red Onion Slaw! Don’t let small hurdles get in your way in the kitchen. Think of a fun way to come up with something new. Oh, and if you’d rather use red cabbage, feel free. It works!
SALAD INGREDIENTS
1 medium head green cabbage, thinly sliced
1 small red onion, thinly sliced
2 TBSP chopped fresh cilantro
½ cup chopped celery
2 cups cubed cooked chicken (I like to grill mine)
Sea salt to taste
Freshly ground black pepper to taste
½ cup toasted walnuts
DRESSING INGREDIENTS
½ cup orange juice
2 TBSP lemon juice
2 TBSP apple cider vinegar
¼ cup olive oil
1 tsp Dijon mustard
2 tsp honey
1 clove garlic, minced
½ tsp sea salt
Freshly ground black pepper to taste
Serves 4
In a large bowl, combine the salad ingredients.
In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, and pour it over the salad. Toss to coat.
Store the salad in the refrigerator or a cooler until ready to eat.
